Ingredients for Gingerbread Cake With Chocolate Ganache
- Shortening
- 200g (1 1/2 cups) packed light brown sugar
- 2 large eggs
- 60ml (1/4 cup) molasses
- 100ml (1/2 cup) water
- 300g (2 1/2 cups) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Orange Zest
- Orange Marmalade
- Ganache
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How to Make Gingerbread Cake With Chocolate Ganache
- Preheat oven to 180°C (350°F). Grease and flour a 9-inch (20cm) square baking pan.
- In a large mixing bowl, cream together 170g (1 1/2 cups) softened unsalted butter and 200g (1 1/2 cups) packed light brown sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 100ml (1/2 cup) water and 60ml (1/4 cup) molasses until fully combined.
- Gradually add the molasses mixture to the butter mixture, mixing until just combined.
- In a separate bowl, whisk together 300g (2 1/2 cups) all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- Once cooled, carefully slice the cake horizontally into two even layers.
- Spread your favorite jam (about 1/2 cup) over one layer. In a separate bowl, prepare the chocolate ganache (recipe below).
- Spread the chocolate ganache over the other cake layer.
- Carefully place the second layer on top of the jam-layered cake to create a sandwich.
- Frost the entire cake with the remaining chocolate ganache.
- Decorate as desired and let the ganache set before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
95g
Fat
11g
Carbs
16g
